Crab Cakes Thursday, Jan 23 2014 

1 pound jumbo limb crabmeat, drained and she’ll pieces removed
1 sleeve saltine crackers, crushed
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced green onion
1 large egg, lightly beaten
2 tablespoons melted butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

In a large bowl combine crabmeat, crackers, bell pepper, green onion, egg, butter, salt and pepper, mixing well. Shape into 8 patties, and place on a baking sheet lined with plastic wrap. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 day.

In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium high heat. Cook crab cakes, 2 at a time, for 4 to 5 minutes per side, repeating the process until all crab cakes are cooked, adding more oil as needed. Drain on paper towels. Keep warm until needed.

Summer suppers, page 82

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Salmon with Lemon Dill Butter Thursday, Nov 28 2013 

2 Salmon fillets (use frozen individually packaged)
4 tsp. butter melted
1 tsp. lemon juice
1 tsp. grated lemon peel
1 tsp. fresh dill

Boil water in large pot. Add frozen salmon in their packages.

In small skillet melt butter. Add lemon juice, lemon peel and fresh dill.

Serves 2

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Beef Tenderloin Steaks and Balsamic Green Beans Wednesday, Nov 27 2013 

2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation

Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Serves 4

Cooking Light, January/February 2012, page 72

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Broccoli Tuna Casserole Tuesday, Oct 22 2013 

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup (4 ounces) shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko (Japanese) bread crumbs
1 tablespoon butter, melted

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13×9-in. baking dish coated with cooking spray.

AMeanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Yield: 8 servings.

Taste of Home, September/October 2013, page 13

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Tart Cherry Lattice Pie Tuesday, Jun 4 2013 

1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.

On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern.
Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.

Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Makes 8 servings

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Per Serving 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate, 3g fiber, 6g protein.

Taste of Home, June/July 2013, page 103

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Blue Cheese-Stuffed Pork Chops with Pears Thursday, Apr 25 2013 

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

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Mussels with Fennel and Wine Sunday, Mar 24 2013 

3 tablespoons unsalted butter
1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
2 shallots, chopped
kosher salt and black pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving

Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)

Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.

Calories 228, Fat 14g, Sat Fat 2g, Cholesterol 0mg, Sodium 257mg, Protein 6g, Carbohydrate 23g, Sugar 3g, Fiber 6g, Iron 3mg, Calcium 107mg

Real Simple, February 2013, Page 162

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Pan Seared Steak with Chive Horseradish Butter Tuesday, Mar 12 2013 

5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Nutrition
Serves 4, Calories 220, Fat 12.4g, Saturated fat 5.8g, Monounsaturated fat 4.2g, Polyunsaturated fat 0.5g, Protein 25.2g, Carbohydrate 0.6g, Fiber 0.2g, Cholesterol 89mg, Iron 1.9mg, Sodium 229mg, Calcium 32mg

Cooking Light, January/February 2013. Page 72

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Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl Thursday, Feb 14 2013 

Serves 4

FOR THE STEW
1 1/2 lb. bone—in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1 1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1 1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled. or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives

FOR THE BABY CARROTS
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt

FOR THE WHIPPED POTATOES
3 lb. russet potatoes (about 4 medium)
Kosher salt
1/2 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

MAKE THE STEW
Season the chicken with 1/2 tso. salt and 1/4 tsp. pepper. Heat the oil in a 10- to 11-inch straight-sided sauté pan over medium-high heat. Cook the chicken, flipping once, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Reduce the heat to medium and whisk the flour into the fat in the pan. Cook, whisking, for 1 minute. Gradually whisk in the broth and bring to a simmer. Return the chicken to the pan, reduce the heat to medium low, cover, and simmer gently, turning once, until the chicken is very tender, about 15 minutes. Transfer the chicken to a clean plate and let cool briefly.

Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5to 6 minutes. Stir in the mustard and butter and keep warm. When the chicken is cool enough to handle, pull the meat from the bones, shred into bite size pieces (discard the skin and bones), and add to the sauce. Season. to taste with salt and pepper and keep warm.

ROAST THE CARROTS
Put the carrots on a small rimmed baking sheet. Drizzle with the oil and season with 1/4 tsp. salt. Roast the carrots until tender and slightiy browned, 20 to 25 minutes. Keep warm.

MAKE THE WHIPPED POTATOES
Peel and quarter the potatoes. Put them in a 4-quart saucepan; add enough water to cover and 4 tsp. salt. Cover and bring to a boil over high heal. Uncover, reduce the heat as needed to keep the water from boiling over, and cook until tender when pierced with a fork, 12 to 15 minutes. Drain well. Return the potatocs to the pot over medium heat and stir occasionally until they no longer steam profusely (a little steam is fine), about 2 minutes.

Meanwhile, heat the milk in a small sauce pan over medium heat until steaming, about 2 minutes. Keep warm.

With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper arid keep warm.

ASSEMBLE
Spoon the whipped potatoes rito a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the potatoes to form “bowls” on each of 6 plates; the bowls should be about 3 inches in diameter and about 2 1/2 inches tall. Spoon the chicken stew into the bowls and garnish with the roasted baby carrots and the chives.

Abigail Johnson Dodge, Fine Cooking, April/May 2011, page 87

Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

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